Haystack

1 oz Bourbon, Woodford Reserve
1 oz Suze
1⁄2 oz Apricot liqueur
1⁄2 oz Lemon juice
1 Apricot (dried, as garnish)
Instructions

Shake. Up. Strain to cocktail glass. Garnish with a dried apricot

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
John Barraclough, London, England
Source reference

https://www.diffordsguide.com/cocktails/recipe/4322/haystack-cocktail

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Used 1:1:1:1 bourbon, Suze, apricot brandy, lemon juice plus a dash of absinthe
  • Better in old-fashioned glass, block of ice
  • I think the ingredients are incorrect here. The original ref. a Giffard liqueur and I believe Dekuyper only makes a liqueur. Regardless, it is too bitter with an eau-de-vie.
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Jakarta Mai Tai

1 oz Batavia Arrack, Van Oosten
1 oz Rhum Agricole, Clément VSOP
3⁄4 oz Lime juice
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Simple syrup (curry-leaf infused)
1 pn Salt
1 Curry leaf (as garnish)
1 twst Lime peel (as garnish)
Instructions

Shake all with ice and dump into a glass; garnish.

Notes

For the curry-leaf syrup: Dissolve 2 parts white sugar to 1 part water on heat. Take off heat and throw in curry leaves. Let steep 30 minutes and strain.

History

A riff on the Trader Vic's Mai Tai, inspired by realizing the nuttiness of curry-leaf syrup could be an orgeat substitute.

Picture of Jakarta Mai Tai
Craig Eliason
YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://kindredcocktails.com/cocktail/mai-tai-trader-vics

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Phenomenal drink, so this is nitpicking--but shouldn't this be a Jakarta Daiquiri? 2 oz. rum, 3/4 lime, 1/2 syrup is a pretty standard daiquiri, and adding a bit of Curacao isn't unheard of. Muddling 5 fresh curry leaves in cane syrup did the trick for me, and I strained onto new ice.

So glad you tried it and you liked it! The recipe is built quite directly on the modern version of the Trader Vic Mai Tai, including the nutty curry-leaf syrup in the place of orgeat and even the split rums.

Celery Tonic

1 Celery stalk (chopped)
1 T Sugar
1 oz Lemon juice
2 oz Gin
1 twst Lemon peel (as garnish)
Instructions

Muddle celery with sugar and lemon juice for a minute. Add gin, shake for 30 seconds. Strain into a rocks glass, garnish.

YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Claire Saffitz
Source reference

https://www.bonappetit.com/recipe/celery-tonic

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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I'm a big fan of Claire, but using "tonic" in the name of this drink makes no sense; this is a Celery Gin Sour.

Diddlin' Dora

1 oz Amontillado Sherry (Oloroso would work well too)
1 oz Sweet vermouth
1 oz Pimm's No. 1 Cup
3⁄4 oz Fernet Branca
1⁄4 oz Maraschino Liqueur
1 twst Orange peel (As garnish)
1 pn Nutmeg (As garnish)
Instructions

Build in a Highball glass, fill with crushed ice, add a straw, and garnish with an orange twist and freshly grated nutmeg.

Notes

Woody spice and orange oil nose. Grape and berry notes on sip. Swallow offered nuttiness from the sherry and Maraschino and a light menthol and herbal finish. Refreshingly light yet flavorful.

History

For the Women of the Wild West-themed night that Katie Emmerson (then of the Hawthorne) and I did for the Whiskey & Amari/Spaghetti Western series at the Blue Room in 2013, we needed a tall drink. I decided to take it in a Cobbler direction instead of Collins or Highball. For a name, I decided to honor Dora DuFran, or more specifically one of her four brothels.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Frederic Yarm, Blue Room, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2013/02/diddlin-dora.html

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • The nutty sherry note blends nicely into the fernet and cocchi di torinoa, particularly as it melts a little. Fernet is the overwhelming bully at the beginning and then falls off as you get used to it, still likely could handle a drop to 1/2 oz.
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Madame Mustache

1 1⁄2 oz Rhum Agricole
1 oz Drambuie
1⁄2 oz Cynar
1 ds Bitters, Angostura
1 twst Grapefruit peel (As garnish)
Instructions

Build in a rocks glass, give a quick stir (no ice), and garnish with a grapefruit twist.

Notes

The drink was served with aged agricole, but blanc would work well. And it was created with cachaça so feel free to substitute -- I did so when I put it on a menu for a guest shift at Backbar in 2017.

History

For our night (Katie Emmerson of the Hawthorne and me) of the Whiskey & Amari night series, we did a Women of the Wild West themed menu of 9 drinks to go along with the Spaghetti Westerns playing on the televisions. That night was the birthday of Matt Schrage, the series organizer, and he requested a birthday Scaffa to be created. Scaffas are old school room temperature drinks that would be cocktails if there were the water/ice component of the 1806 definition of spirits, sugar, water, & bitters.

Since neither Katie nor I had come up with a rum drink, I started on that route. Cynar and agricole were a natural pairing, and Drambuie provided the body and sweetness to balance the alcohol heat (since there is no chilling and waterization to balance that). I named it after one of the famous characters of the Wild West, Eleanore Dumont. Dumont kept her mustache that developed later in life and utilized it as a gimmick at the brothel she ran.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Frederic Yarm, Blue Room, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2013/02/madame-mustache.html

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • I feared this would be cloying, but the bitterness of Cynar and a generous mist from my grapefruit peel helped. Still quite honeyish, but nice dark flavors too.
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Ripe Bananas on a Perfect Lawn

2 twst Grapefruit peel
1 3⁄4 oz Mezcal (Blanco)
3⁄4 oz Grapefruit juice (white)
3⁄4 oz Crème de Banane, Giffard
1⁄2 oz Pineapple syrup
1⁄4 oz Suze
Instructions

Shake everything, fine strain into a coupe.

Notes

The grapefruit + banana interplay comes from the cited link. It really needs white grapefruit - even Oro Blancos need a touch of citric acid per ounce. There are so few bright cocktail acids... why did people have to go screwing with grapefruit?

History

Https://cocktailwonk.com/2018/03/banana-life-pagan-idol-original-tiki.html

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Splifficated Beat

1 1⁄2 oz Gin
2 t Curaçao, Pierre Ferrand Dry Curaçao
7⁄8 oz Beet syrup
7⁄8 oz Lime juice
1 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (as garnish)
1 lf Basil (as garnish)
Instructions

Shake, strain in the old fashioned glass, ice chunk, lemon zest, garnish with basil leaf.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • no beet syrup, lemon or basil
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Daiquiri (Simo)

3⁄4 oz Demerara Rum, El Dorado 15
3⁄4 oz Rhum Agricole, Rhum JM (VSOP)
1⁄2 oz Overproof rum (Barrell Jamaica batch 1)
1 oz Lime juice
2⁄3 oz Cane syrup
Instructions

Shake it until hands feel glued to the tins, then immediately strain, no garnish.

Notes

The Barrell rum is Jamaican pot still rum, aged for 7 years in previously used bourbon barrels and bottled at cask strength - 134.73 proof.

YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Joaquín Simó
Source reference

https://www.rumreader.com/the-daiquiri-dossier-a-symposium-in-new-york-…

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Curated this - changed the last rum to the correct spec in the article. Not that a lot of people are going to have it. Maybe a Velier Hampden - S&C isn't aged enough. Thanks,  Zachary

Used for the overproof rum a white agricole rum (Longueteau 62%) with great results despite being unaged.

It brings minerality and freshness to the mix.

Margaladaoma

1 bsp Pomegranate molasses
2 ds Soy sauce
1⁄4 oz Hot sauce, Sriracha
1⁄2 oz Honey syrup
3⁄4 oz Tequila
1 oz Ale (yuzu)
1 wdg Lime (as garnish)
Instructions

Rim a Collins glass with salt. Combine all ingredients except for ale and shake with ice. Strain into the glass and top with yuzu ale. Garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jane Danger, Mother of Pearl | New York City
Source reference

https://punchdrink.com/recipes/jane-dangers-margaladaoma/

Curator rating
Not yet rated
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The Tijuana Rocket

1 1⁄2 oz Reposado Tequila
3⁄4 oz Pomegranate molasses
3⁄4 oz Lime juice
1 cube Green bell pepper
1 sli Jalapeño (wheel)
Instructions

Add everything to a tin and muddle the veggies. Shake and fine strain into a coupe.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jane Danger, Mother of Pearl
Source reference

https://punchdrink.com/recipes/the-tijuana-rocket/

Curator rating
Not yet rated
Average rating
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